Ready in just 20 minutes, this Corned Beef Sandwich is my take on a classic—honoring my dad’s love of corned beef while making it a sandwich I actually love. Tender leftover corned beef on sourdough, Swiss cheese, homemade coleslaw, and Thousand Island dressing. All the flavor of a Reuben but skips the sauerkraut (not everyone’s a fan). One bite, and I finally understood why my dad never passed one up. Now it’s your turn to taste why!
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The Quick Dish on our Favorite Cornbeef Sandwich
Prep: 10 minutes | Cook: 10 minutes | Total Time: 20 minutes
Cuisine Inspiration: A little deli, a little Irish, a whole lotta delicious
Primary Cooking Method: Grilled to golden perfection
Dietary Info: Easily made gluten-free or lower carb—just swap the bread for your favorite GF option or wrap it in crisp lettuce.
Key Flavor: Savory, tangy, creamy, and crunchy—aka sandwich magic
Skill Level: So easy, you’ll wonder why you don’t make it more often!
Why you need to make this Corned Beef Sandwich Recipe
I have to confess—I avoided corned beef sandwiches and Reubens for most of my life. Honestly, it was the canned sauerkraut that turned me off (stinky!). But my dad? He loved them. They were his number one sandwich, and he’d make himself one while on camping trips—subjecting us to the unmistakable smell of sauerkraut.
After he passed, I wanted to create a tribute to him—one I would actually eat. That meant keeping the tender corned beef and melty Swiss cheese he loved but swapping out the sauerkraut for something fresh. Enter my homemade coleslaw: crunchy, tangy and the perfect substitute without the overpowering fermented flavor. Now this sandwich isn’t just a tribute to my dad—it’s my favorite way to use up leftover corned beef. One bite, and I finally get why he never passed one up!
And if you need a great corned beef recipe, give my Crockpot Corned Beef or my Baked Corned Beef and Cabbage recipes a try — both mostly hands-off and crazy good!
Corned Beef Sandwich Ingredients
- Sourdough Bread Slices: Sourdough bread is a great option for corned beef sandwiches; traditional is Jewish rye bread and pumpernickel (both yum!)
- Butter: Use a bit of butter to toast up the bread!
- Leftover Corned Beef: When you have leftover sliced corned beef, or you can use deli corned beef instead.
- Swiss Cheese: Swiss cheese melts beautifully and adds a silky texture. But use your favorite cheese! Try Havarti, Irish Cheddar, Gouda.
- Coleslaw: To make a homemade coleslaw, combine mayo, apple cider vinegar, onion powder, honey, salt, and a package of coleslaw mix, I like the kind with carrots in it and purple cabbage!
- Thousand Island Dressing: The irresistible homemade dressing consists of mayonnaise, ketchup, sweet pickle relish, lemon juice, salt, and paprika.
Get the full recipe in the recipe card below.
Best Cheese for Corned Beef Sandwich
Swiss cheese is the classic pairing for corned beef, and for good reason! Its nutty, slightly sweet flavor and perfect meltability complement the meat’s saltiness. But you can certainly use other cheeses; a few of my faves are Havarti, Irish Cheddar, Smoked Gouda, Gruyère, and go crazy and try Pepper Jack.
Best Bread for Corned Beef Sandwich
Rye or pumpernickel is the classic choice for a corned beef sandwich, but I had some homemade sourdough, and honestly—it was the best! Sturdy enough to hold all the fillings, with a crisp crust and a slight tang that made every bite even better.
If sourdough isn’t your thing, rye, pumpernickel, or even French bread will work just as well. The key? A hearty, toasty bread that can handle all this deliciousness!
How to Make a Corned Beef Sandwich
Step 1 – Make the Coleslaw
In a medium-sized bowl (use the bowl you plan on mixing the coleslaw in), combine ¼ cup mayonnaise, apple cider vinegar, onion powder, honey, and salt, and whisk together to combine well.
Add the coleslaw mix and toss using tongs to distribute the dressing. Set aside.
Step 2 – Make the Thousand Island Dressing
Add ½ cup mayonnaise, ketchup, pickle relish, lemon juice, salt, and paprika in a small bowl or mason jar. Stir well and set aside.
Step 3 – Assemble the Sandwich
Preheat the oven to broil.
Butter both sides of each piece of bread. Lay them out on a sheet pan and broil for 1-2 minutes (keep a close eye as it can burn easily!). They should be toasted to a light golden.
Flip the bread over, and broil for another 1-2 minutes.
Remove the pan from the oven, and remove 2 pieces of bread to a plate (these will be the sandwich tops and you don’t want them overdone).
Turn the oven to 350°F (175° C). On the remaining pieces of bread, carefully add the corned beef and the cheese and place them back in the oven on the middle rack for about 5 minutes or until the meat is warmed and the cheese is melted.
Remove the sandwiches from the oven and transfer to a plate. Top it with coleslaw and a drizzle of Thousand Island dressing, add the reserved toasted bread to the top and serve immediately.
Skillet Method for Corned Beef Sandwiches
Butter one side of each bread slice (or use mayo for extra crispiness). Heat a skillet over medium heat and place one slice butter-side down. Layer on the Swiss cheese, corned beef, and coleslaw, then spread Thousand Island dressing on the other bread slice.
Top the sandwich with the second slice of bread, butter-side up, and cook for 3-4 minutes, pressing gently with a spatula. Flip carefully and cook another 3-4 minutes, until the bread is golden and the cheese melts. Add coleslaw if desired and enjoy!
What to put on a Corned Beef Sandwich
This corned beef sandwich recipe balances corned beef, Swiss cheese, coleslaw, and Thousand Island dressing on toasted sourdough. However, there are endless options you can use to customize your sandwich! Here are some ideas:
- Mustard: Yellow, Dijon, or whole grain.
- Sauerkraut: Instead of coleslaw. May I suggest fresh instead of canned, to avoid stinking your family out of the house — just sayin’
- Pickles: Dill, bread and butter, or cornichons.
- Onions: Raw, caramelized, or crispy fried.
- Horseradish sauce: Adds sharp heat!
- Russian dressing: Alternative to Thousand Island.
- Tomatoes: Fresh slices for juiciness.
- Avocado: For creaminess.
- Arugula: Adds pepper notes and freshness.
- Slaw variations: Try my apple coleslaw, jalapeños, or red cabbage.
How to store a Corned Beef and Swiss Sandwich
These sandwiches are best enjoyed fresh when the bread is still warm and crisp and the cheese is melted. However, if you need to store them, wrap individual sandwiches (without the coleslaw and dressing) wrap tightly in aluminum foil or wax paper and place in a freezer baggie and refrigerate for up to 2 days.
To reheat, unwrap the sandwich and place it in a 350°F oven for about 10 minutes. For best results, store the components separately and assemble just before eating. You will end up with some leftover Thousand Island dressing, so store in the fridge for up to a week!
Variations & Substitutions
- Bread Options: Try rye, pumpernickel, or French bread instead of sourdough. Make sure it is a hearty bread that can stand up to lots of filling and grilling!
- Meat Alternatives: No leftover corned beef? Use deli corned beef, pastrami, roast beef, or make it a Rachel and use turkey.
- Dressing: Store-bought Thousand Island dressing works in a pinch.
- Vinegar: White vinegar, red wine vinegar, or white wine vinegar can replace apple cider vinegar in the coleslaw.
- Make It a Reuben: For purists, substitute sauerkraut for the coleslaw and add some caraway seeds.
- Spice: If you like a little zing or spice, add a splash of hot sauce or ⅛ teaspoon red pepper to the Thousand Island dressing.
Frequently Asked Questions
A Reuben sandwich is made on Rye bread with corned beef, swiss cheese, sauerkraut, and Russian dressing. A corned beef sandwich is also made with corned beef but typically has coleslaw and thousand island dressing, according to preference!
These two dressings are both primarily made with mayonnaise and ketchup and have a few overlapping ingredients, but Russian dressing usually is spicier and Thousand Island is sweeter.
This sandwich transforms leftover corned beef from St. Patrick’s Day into a meal that will have your family requesting on repeat at lunch or dinner. Whether you’re repurposing holiday leftovers or starting fresh with quality deli meat, this corned beef creation will become a staple!
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Equipment
Ingredients
For the coleslaw
- ¼ cup mayonnaise I like using Avocado mayo, use your favec, probably just not Miracle Whip (too sweet)
- 2 tablespoons apple cider vinegar see note 1
- ½ teaspoon onion powder
- 1 teaspoon honey
- Pinch kosher salt
- 8 ounce package coleslaw mix
Thousand Island dressing
- ½ cup mayonnaise See note 2
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon paprika
Sandwiches
- 4 slices sourdough bread see Note 3
- Butter room temperature for spreading on the bread (see Note 5)
- 4-8 slices corned beef leftover or see Note 4
- 2-4 slices Swiss cheese
- Coleslaw recipe above
- Thousand Island Dressing recipe above
- Mini sweet or Dill pickles optional garnish.
Instructions
Make the coleslaw
- In a medium-sized bowl, combine ¼ cup mayonnaise, apple cider vinegar, onion powder, honey, and salt, whisk together to combine well.Add the coleslaw mix and toss using tongs to distribute the dressing. Set aside.
Make the Thousand Island dressing
- In a small bowl, or mason jar, add ½ cup mayonnaise, ketchup, pickle relish, lemon juice, salt and paprika. Stir well and set aside. If you’re using a mason jar, put the lid on securely and shake well.
Assemble the Sandwiches
- Preheat the oven to broil.Butter both sides of each piece of bread. Lay them out on a sheet pan and broil for 1-2 minutes (keep a close eye as it can burn easily!). They should be toasted to a light golden.
- Flip the bread over, and broil for another 1-2 minutes.Remove the pan from the oven, and remove 2 pieces of bread to a plate (these will be the sandwich tops and you don’t want them overdone).
- Turn the oven to 350°. On the remaining pieces of bread, carefully add the corned beef and the cheese and place them back in the oven on the middle rack for about 5 minutes or until the meat is warmed and the cheese is melted.
- Remove the sandwiches from the oven and transfer to a plate. Top it with coleslaw and a drizzle of Thousand Island dressing, add the reserved toasted bread to the top and serve immediately.
Notes
- White vinegar, red wine vinegar or white wine vinegar can be substituted for apple cider vinegar. If you like your coleslaw with a more generous amount of dressing, add a couple more tablespoons of mayo. You will have extra coleslaw, enjoy the leftovers as a side dish. Fresh squeezed lemon is best, but in a pinch you can use bottled lemon juice, or use white vinegar. Making the coleslaw a couple of hours ahead of time will allow the flavors to meld more, but this is optional.
- You can substitute store-bought if you don’t want to make your own Thousand Island dressing. You will also have some leftover Thousand Island dressing for your next salad or burger. Store in the fridge for up to a week.
- Or your favorite bread. French bread, Rye bread, and Pumpernickel would all be fabulous here.
- If you don’t have leftover corned beef, use deli corned beef, sliced pastrami, roast beef, or turkey. If you aren’t using leftover corned beef, deli corned beef is great too.
- Room temperature butter will make it MUCH easier to spread on the bread. If yours is cold you can soften it in the microwave, by warming it in 6-8 second increments. Spread the butter evenly and all the way to the edges of the bread, this will prevent getting the edges overdone.
How to Store a Corned Beef and Swiss Sandwich
Best enjoyed fresh, but if needed, wrap sandwiches (without coleslaw and dressing) in foil or wax paper and refrigerate for up to 2 days. Reheat in a 350°F oven for about 10 minutes. For the best texture, store ingredients separately and assemble before eating. Extra Thousand Island dressing keeps in the fridge for up to a week! Skillet Method for Corned Beef Sandwiches Butter one side of each bread slice and place one slice butter-side down in a skillet over medium heat. Layer on Swiss cheese, corned beef, and coleslaw, then spread Thousand Island dressing on the other slice. Top with the second slice, butter-side up, and cook for 3-4 minutes, pressing gently. Flip and cook another 3-4 minutes until golden and melty. Add extra coleslaw if desired and enjoy!Nutrition
Cheryl Osborne
Love your recipes and dedication to our LORD!
Thank you sweet Cheryl!! 🥰